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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Nick's Easy Duck Cassoulet

Morello Wines


Ingredients

4 cans white beans
1 can red beans
1 bulb garlic
1 onion
2 carrots
2 stalks celery
4 duck leg/thigh combo
4 andouille sausages
Tarragon
Panko breadcrumbs
1 cup chopped parsley
4 strips thick bacon
Salt & pepper
Pinch of red pepper flakes


Instructions

There are many options for this dish, depending on your ingredient availability and personal taste. You can purchase duck confit, make it yourself, or pan fry/bake the duck legs. Traditionally, the whole leg quarter and a whole sausage are plated together. We like to make it more like a stew, by slicing the sausage and de-boning the duck to bite sized pieces. Sometimes we call it, “French Chili.” Chop garlic, onion, carrots and celery and sauté lightly in olive oil. Put aside. Lightly sauté the confit duck until almost done in fat. Render duck fat. Cook the bacon, but not crispy. Cook the Andouille sausage until almost done.

In large casserole, put garlic, onion, carrots, celery, drained beans, a couple sprigs of tarragon, cooked bacon, sausage, salt/pepper, red pepper to taste, and duck. Add a little duck fat to taste too! Cover and bake at 375 degrees for 45 minutes. Cover with panko & parsley. Bake uncovered at 375 degrees for 15-20 minutes more. Serve and enjoy!



    Suggested Pairings

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